Are you hungry for a breakfast revolution in your house? Need some new breakfast recipes under your belt that are made with whole, real food ingredients?

I became passionate about breakfast early on in my journey to a real, whole foods diet. Once I thought about it for all of half a second, I realized how utterly ridiculous it was to start my day and literally break my fast with what resembled little flakes of cardboard. In the book, I share this:

My past experience with breakfast is probably similar to yours. I would stumble into the kitchen (nope, I’m not a morning person, how did you guess?) and with barely-open eyes grab a box from the selection of breakfast cereals in the cupboard. Drench it in pasteurized skim milk, a heaping spoonful of white sugar on top, and inhale.

On special occasions and sometimes on weekends we would have things like pancakes or eggs, but cereal was the daily norm. I was fortunate enough to grow up in a house where the pancakes were from scratch, and the breakfast cereal was not allowed to be the “kind that rots your teeth” (never mind that those supposedly-healthier multi-grain cheerios contain just as much sugar as the sugary ‘honey’ variety).

Of course I was always famished about an hour after…

Do you want practical recipes that taste good and are easy to make, using real, whole food ingredients?I go on in the book to talk about how I transformed my family’s breakfast experience to the world of possibilities outside of the cereal box, and share over 40 original recipes.

Do you want to learn how to do the same?

The book is 85 pages and includes a few helpful short chapters at the beginning, plus lists of my favourite kitchen tools and ingredients. Over 40 original recipes are included. You can take a peek into the table of contents below, and here are some mouth-watering photos from the book to tempt your tastebuds:

Wanna take a peek inside before you buy? Check out the table of contents…

“Before you jump into this book, here’s the last thing you need to know. I know Beth. She’s a real mom, with three young kids, she works part-time from home, and her husband keeps a crazy schedule as a pilot. In other words, she’s not sitting at home twiddling her thumbs, browsing Pinterest each day for new and inspiring breakfast ideas, or making adorable muffins with little paper flags that say “Good morning!” arrayed on a fancy plate, to place on her perfectly set table. (She’s laughing now, because the thought of breakfast not including at least a teensy bit of a rush, a dirty kitchen, and a whole lot of coffee to prop her eyelids is probably unthinkable). Her recipes are easy AND they taste good. Her nutrition makes sense. Anybody can do this. I hope you’ll join us and revolutionize the way your own family eats every morning!

Quotes from the book…

“So why do we eat those things? Why do we choose cop-out foods at breakfast time that don’t nourish us well? Here’s the real issue: more than any other meal or snacktime, we eat breakfast according to our habits. It’s the meal that we typically eat while half-asleep and in a rush, so we usually do it without thinking. That’s why it is absolutely critical to think about it ahead of time. You need to be able to make these recipes literally in your sleep!”

“What’s the big deal, you ask. Stop messing with my peanut butter toasted Wonderbread, you exclaim, while giving me the stink-eye. Guess what? If the standard North American diet breakfast choices are not worrisome to you at all then you, my friend, have been de-sensitized to the total garbage that masquerades as nourishment in this culture. There is so much more out there for a healthy, nourishing, and downright delicious breaking of your fast each new morning.”